Pulled Pork Sandwiches and Peanut Slaw

pulled porkI know, with a recent test for borderline high cholesterol, what am I doing eating pulled-pork sandwiches?  I’ll make up for it tomorrow.  This is essentially Bobby Flay’s pulled-pork recipe, with a minor change in technique.  I cut the pork butt up rather than cooking it whole, and used a cooking bag to save on fuel and shorten cooking time .  The result is as good as the last time I made it whole (in fact the spice rub permeated the meat much better) and unbagged.  With the pork cut up, the bag helps to keep it moist  The peanut slaw is my version of the spicy peanut slaw at the Armadillo Barbecue in the San Francisco Bay Area.

Dry rub

  • 3 tbsp Paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon brown sugar
  • 1 tablespoon dry mustard
  • 1 1/2 tablespoons kosher salt
  • 3 lb pork butt trimmed of fat and cut into 2″ cubes
  • 1 tsp flour

Mix dry rub spices together and then mix well with pork cubes.  Put flour in an oven cooking bag (the type used for turkeys, chickens and hams), shake bag to coat inside well.  Add rubbed pork and use twist tie to seal the bag.  Refrigerate for at least one hour and up to overnight.

Open bag and add 1/4 c water w/ 1 tsp liquid smoke (if desired).  Reseal bag and place in a baking pan (do not let any portion of the bag hang over the edge of the pan).  Using a sharp knife, make 3-4 slits on the top of the bag to allow steam to escape.  Put in a 300 degree oven (you don’t need to preheat it).  Bake for 1 1/2-2 hours or until meat is falling apart.

While the pork is baking, make barbecue sauce and cole slaw.

Barbecue sauce

  • 3/4 cups cider vinegar
  • 1 /2 cup yellow spicy brown mustard
  • 1/4 cup ketchup
  • 3 tbsp packed brown sugar
  • 1 garlic clove, smashed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon freshly ground black pepper

Whisk ingredients together in a pot over medium heat until smooth.  Set aside.

Spicy peanut slaw

  • One  1-lb bag shredded cabbage and carrot coleslaw mix
  • 1/2 cup fat-free mayo
  • 2 tbsp light sour cream
  • 2 tbsp vinegar
  • 2 tsp sugar
  • 1/2 tsp celery seeds
  • ¼ cup roasted shelled peanuts
  • Hot chili sauce to taste

 Mix ingredients together well, cover and refrigerate.

1/2 hour before serving time, sautee 1/2 chopped onion, 2 cloves of minced garlic in 1 tsp of canola oil over medium heat until vegetables are soft.  Drain and discard half the liquid from a 30-oz can of cooked pinto beans and add remaining contents to the pot.  Add a bay leaf and cayenne pepper to taste.  Simmer over low heat, stirring occasionally.

When pork is done, use a slotted spoon to remove pork pieces from the bag and put them in a large bowl.  Add drippings to the pot of beans and stir.   Use two forks to shred the meat, which should pull apart very easily.  Slice burger buns crosswise and top with pork and sauce (reheat the sauce if you made it a while ago).  Serve with beans and cole slaw on the side.

Now to hit the gym, eat my oatmeal and down my omega 3 fatty fish oil caplets.

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2 Responses to “Pulled Pork Sandwiches and Peanut Slaw”

  1. mamarose Says:

    Butt up – I don’t even know what that means, but it sure made me giggle!

  2. squirrelmama Says:

    Pork shoulder, have no idea why it’s called the butt, it doesn’t come from the rear end of the pig.

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